Japanese Sous Chef – Project-Based
Summary
Grand Hyatt Manila offers a myriad of exciting experiences and dramatic restaurant concepts, making it a true destination within a destination. Guided by the #LivingGrand philosophy, we create moments of more in everything we do — elevating guest experiences through exceptional service, thoughtful design, and genuine care.
At Hyatt, our purpose is to care for people so they can be their best. We are committed to fostering a culture of inclusion where colleagues feel respected, valued, and empowered to bring their whole selves to work. We believe diverse perspectives strengthen our teams and enrich the experiences we create for our guests.
We are seeking an experienced Japanese Sous Chef (Local or Expat) for a project-based assignment of approximately four (4) months, supporting the operation of a temporary 12-seat sushi counter concept.
This role is highly guest-facing and requires strong expertise in authentic Japanese sushi and sashimi preparation, with a primary focus on cold sushi, sashimi, omakase-style service, menu planning, food preparation, hygiene, and guest interaction.Native-level knowledge and experience in traditional Japanese culinary techniques are essential.
The successful candidate will oversee the day-to-day operations of the sushi counter, supported by one to two team members, ensuring quality, consistency, and an exceptional guest experience.
This is a fixed-term, project-based role, and employment will conclude upon completion of the project or within the specified duration. Any future employment opportunity will be subject to separate evaluation and business requirements.
Key Responsibilities- Lead the full operation of a 12-seat temporary sushi counter during the assignment period.
- Prepare and execute high-quality sushi, sashimi, and other cold Japanese dishes to an authentic standard.
- Design and write menus, including daily or seasonal offerings, omakase selections, and special guest requests.
- Manage food preparation, mise en place, ingredient selection, portioning, and presentation standards.
- Engage directly with guests at the counter, providing a warm, confident, and entertaining dining experience.
- Explain dishes, ingredients, preparation techniques, and Japanese culinary traditions to guests in English.
- Handle dietary requirements, allergies, special requests, and guest preferences with professionalism and care.
- Maintain full responsibility for food quality, consistency, freshness, and visual presentation.
- Supervise and guide supporting team members assigned to the sushi counter.
- Ensure all food safety, hygiene, sanitation, and HACCP/ISO standards are strictly followed.
- Monitor stock levels, product freshness, wastage, and proper storage of seafood and other ingredients.
- Work closely with the culinary leadership team to ensure the concept is delivered to Hyatt standards.
- Maintain a clean, organized, and efficient sushi counter and back-of-house preparation area.
- Represent the restaurant and hotel professionally in all guest interactions.
Qualifications
Ideal candidates shall meet the following criteria:
- Minimum current or previous experience at Sous Chef level, ideally within a luxury hotel, premium Japanese restaurant, or high-end sushi counter environment.
- Extensive hands-on experience in authentic Japanese sushi and sashimi preparation is essential.
- Strong technical knowledge of fish handling, knife skills, seafood preparation, rice preparation, seasoning, and cold Japanese cuisine.
- Experience working independently in a sushi counter or omakase-style environment is strongly preferred.
- Native Japanese culinary background, training, or equivalent authentic Japanese sushi experience required; Japanese nationality may be preferred where legally permissible.
- Fluent English communication skills are required.
- Must be confident, polished, and comfortable working directly in front of guests.
- Strong guest engagement skills, with the ability to interact, explain, serve, and entertain guests in a refined manner.
- Ability to manage the counter operation independently with limited support.
- Strong understanding of hygiene, food safety, seafood storage, and sanitation standards.
- Ability to create menus and adapt offerings based on guest needs, dietary restrictions, product availability, and business requirements.
- Flexible, hands-on, organized, and able to work in a temporary project-based environment.
- Previous international hotel, luxury hospitality, or Michelin-level restaurant experience is an advantage.